Sopa Seca de Fideo

A spicy chipotle tomato noodle casserole. A distant cousin of sopa de fideo.

Course Side Dish

Cuisine Mexican

Diet Vegan

Total Time 30

Servings servings

Calories 331kcal

Place the diced tomatoes, chipotle pepper, onion, garlic, and 1 cup of broth and process until smooth. Set aside.
Set a large pot to medium heat. Add noodles and dry toast the until golden brown. Add tomato broth and let simmer, stirring constantly, until the tomato broth turns a deep red color about 2 minutes. Add zucchini, oregano, and remaining ½ cup of broth.
Turn heat to low, and continue simmering and stirring until the noodles and zucchini are tender, about 10- 12 minutes. Season to taste
While the noodles are simmering, make your almond crema.
If there is too much liquid in your noodles let them sit for 5 minutes and let the pasta absorb the excess moisture or if there is not enough liquid you can add a 1/4 - 1/2 cup of more broth.
Place noodles on a serving dish and drizzle the almond crema on the noodles, sprinkle with chopped cilantro, and sliced of avocado.

I have added zucchini to this recipe for nutritional value, but traditionally it doesn’t usually have zucchini.
I used this almond crema, but if you’re looking for a version of crema that is lower in fat you can make a crema with tofu.